I’m sure this is great but what I made recently is so much simpler–just cornmeal and coconut flour. I’m on a tight budget so just don’t use all those other things and it makes just fine. I use soured almond milk instead of any other milk (using vinegar also) with good results and add flax seed meal. We omit any sweetener since I am sugar sensitive so it’s real cornbread, not muffin-y.

I love making up new recipes and so appreciate Tropical Traditions for the opportunity to practice my skills!
Thanks, Jess, for the kind words. Keep practicing with flour combinations, and you’ll find plenty that you love.

This looks great.
I struggled with coconut flour for a while and kind of gave up. It’s really tasty but really tricky to get the measurements right(at least for me). I was able to make some decent pancakes, and an “ok” pineapple upside downcake…but that’s.
Maybe I should give it another shot. I never mixed it with another gluten free flour though. Worth a shot!!
Thanks for all your amazing posts!